Multi-Grain Buttermilk Pancakes

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Multi-Grain Buttermilk Pancakes
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Meal Type Breakfast
Main Ingredient Pancakes
Secondary Category Gourmet
Servings
servings
Ingredients
Meal Type Breakfast
Main Ingredient Pancakes
Secondary Category Gourmet
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In large mixing bowl, combine whole-wheat flour, while flour, flaxseed or oats, baking powder, baking soda, maple syrup, and salt, but beating on low speed.
  2. Drizzle pancake syrup into the bowl, and pour oil into it, and beat on medium-low speed until mixture has a creamy consistency.
  3. Make a well in the center of the mixture; pour in buttermilk and beaten egg. Beat on low speed just until well blended. If batter seems thin, stir in a tbsp. more of oats or whole-wheat flour.
  4. Start heating a nonstick skillet, griddle or frying pan over medium heat. Coat the surface lightly with canola cooking spray and ladle about 1/4 cup batter per pancake onto the pan. Once bubbles form on the surface of pancakes, flip over to lightly brown on other side. Remove cooked pancakes to serving platter, coat skillet lightly with canola cooking spray and continue making until batter is gone.
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